Yield: 1 servings
|\N \N||Here's the duck roasting|
|\N \N||Method that was given to me|
|\N \N||Many years|
|\N \N||Ago by an elderly gentleman|
|\N \N||Who had worked as \"duck|
|\N \N||Chef\" for a major|
|\N \N||Restaurant in Los Angeles.|
|\N \N||The results are as you|
|\N \N||Describe -- a fairly|
|\N \N||Fat-free duck with a dark|
|\N \N||Brown, crispy skin.|
Rinse the duck inside and out. Trim off the first joint of the wing, and pull off all visible fat from both the neck cavity and body cavity of the bird. Rub the inside of the duck with a cut lemon. If you like, stick a couple of pieces of celery and a cut orange inside the body cavity of the duck (it gives a nice flavor).
Truss the duck for roasting. Now comes the fun part: with an icepick or carving fork, stab the H**l out of the duck, particularly on the lower portion of the breast, and along the thighs. Rub the duck skin with a cut lemon.
Place the duck on a rack in a fairly deep roasting pan (you'll need it to catch the fat). Preheat your oven to 450 degrees. Place the duck in the oven, and roast for exactly 15 minutes. Pull the duck out, and stab it again. Reduce the oven heat to 350, and return the duck to the oven. Roast until the duck reaches an internal temperature of 180 degrees, continuing to prick the skin of the duck maybe every 20 minutes. DO NOT BASTE. As the fat from the duck accumulates in the bottom of the pan, drain it out, to prevent it from coming over the top of the roasting rack and touching the duck.
This entire process will take about an hour and a half. From: Pat Stockett Date: 07-19-95 (06:38) (19) (E)Cooking